Round Zucchini and Glass Noodle Pancakes: A Healthy and Delicious Treat
Round Zucchini and Glass Noodle Pancakes: A Healthy and Delicious Treat
The Fantastic Combination of Chewy Glass Noodles and Soft Round Zucchini Pancakes
Hello, everyone! Today, I’m excited to introduce a special dish featuring the tender round zucchini, which evokes the flavors of the countryside – ‘Round Zucchini and Glass Noodle Pancakes’. In Korea, this versatile vegetable, also known as ‘put-hobak’ or ‘joseon-hobak’, is loved for its sweet and soft flesh, making it perfect for stews, salads, and stir-fries. Round zucchini is rich in fiber, vitamins, and minerals, yet it’s a low-calorie food, making it exceptionally good for your health. Let’s start making these delicious pancakes that the whole family can enjoy at home!
Ingredients- 1/5 Round Zucchini (approx. 150-200g)
- 60g Dried Glass Noodles
- 1/3 Tbsp Coarse Salt (for salting zucchini)
- 1 Tbsp Sesame Oil
- 2 Tbsp Minced Green Onion
- 3 Eggs
- 1 tsp Oyster Sauce
- Pinch of Black Pepper
Cooking Instructions
Step 1
Wash the round zucchini thoroughly. You don’t need to peel it. Cut it in half, scoop out the seeds, and then julienne it as thinly as possible. Slicing it thinly will result in a softer texture for the pancake.
Step 2
Sprinkle 1/3 Tbsp of coarse salt evenly over the julienned zucchini and let it salt for 20 minutes. This process draws out excess moisture, preventing the pancake from becoming soggy, and subtly seasons the zucchini. (You can also use Korean zucchini, ‘aehobak’, if preferred.)
Step 3
Prepare 60g of dried glass noodles, which will add a delightful chewiness to the pancakes. Feel free to adjust the amount of glass noodles to your preference.
Step 4
Boil the glass noodles in plenty of water for about 6 minutes. Cooking times may vary slightly depending on the type or brand of glass noodles, so refer to the package instructions for best results. Be careful not to overcook them, as they can become mushy.
Step 5
Immediately rinse the cooked glass noodles under cold water to stop the cooking process. Drain them thoroughly in a colander, then use scissors to cut them into bite-sized pieces (about 2-3 cm long). This ensures they mix well into the batter and are pleasant to bite into.
Step 6
Add 1 Tbsp of sesame oil to the chopped glass noodles and gently toss them to coat. The sesame oil will infuse the noodles with a wonderful aroma and flavor.
Step 7
Prepare 3 eggs in a separate bowl. The eggs act as a binder for the pancake and contribute to its soft texture.
Step 8
Have 2 Tbsp of minced green onion ready. The fresh, slightly sharp flavor of the green onion will enhance the overall taste of the pancakes.
Step 9
Squeeze out as much water as possible from the salted zucchini by hand and place it in a mixing bowl. Add the sesame oil-coated glass noodles, 2 Tbsp of minced green onion, and 1 tsp of oyster sauce. Mix everything together well. Oyster sauce is a secret ingredient that adds a fantastic umami depth!
Step 10
Finally, add a pinch of black pepper. The aroma of the pepper will further elevate the flavors of the other ingredients.
Step 11
In another bowl, crack the 3 eggs and whisk them with a fork, breaking up the chalazae (the white stringy bits). Whisk gently to avoid creating too much foam; this helps the eggs mix smoothly.
Step 12
Pour the whisked egg mixture over the zucchini, noodle, green onion, and oyster sauce mixture. Gently combine everything until well incorporated. Ensure the batter is not too runny.
Step 13
Heat a generous amount of oil in a pan over medium-low heat. Spoon the batter into the pan, shaping it into rounds. Using a multi-compartment round pan will help create perfectly shaped pancakes. Cook until about 80% done, then gently fold each pancake in half, allowing the shape to set.
Step 14
When folding, the pancake might not stick well if the egg is completely cooked. Folding when the egg is slightly undercooked allows it to act as a ‘glue’, helping the halves adhere beautifully and maintain their shape. Continue cooking on low heat until the inside is fully cooked.
Step 15
Your Round Zucchini and Glass Noodle Pancakes are ready! This is a fantastic dish to make when you have leftover glass noodles. Serve them with a dipping sauce made from soy sauce, vinegar, a little sugar, and water for an extra burst of flavor. (The rose-shaped pickled radish in the photo is for garnish.) Enjoy the wonderful combination of soft zucchini and chewy glass noodles!
